Blog and Recipes

Super Food Salad

Really getting into this healthy thing this week. I am just trying to add as many super foods into my diet as possible and my poor system is loving it. I always thought I ate a fairly good balanced diet (apart from the wine, chocolate, bread….ok so not so well balanced!!) but I am realising very quickly that I was simply not eating enough good stuff and there are so many powerful and great tasting super foods out there. So I have been busy in the kitchen redesigning my lunches and dinners by researching the health benefits of the super foods. I have re discovered some interesting recipes from all of my mags and books and also making up my own.

This beautiful salad I made today and had with some yummy salmon. I probably didn’t even need the salmon but I had been to the gym and was hungry….

Now uploaded onto the hipcook app ready to add to your shopping list.

INGREDIENTS

3/4 cup quinoa

2 x good handfuls of kale, chopped finely

1 x cob of corn

1/2 x red capsicum, chopped finely or to your liking.

DRESSING

1 tbsp red wine vinegar

3 1/2 tbsp olive oil

2 tsp Dijon mustard

salt and pepper

DIRECTIONS

Thoroughly rinse quiona (around a minute or so). Add to 1.5 cups of already boiling water in a saucepan. Cover and cook for around 15 minutes over a low heat. Quinoa is done when you can see the little husks and there is no water left. As a general rule, once you see the husks, the quinoa is done.

Meanwhile to make the rest of the salad, finely chop garlic and cook in large pan with a tablespoon or so of olive oil for around 30 seconds to a minute. Throw in your kale and capsicum and cook for around another minute until kale softens a just a little. Remove from pan and add corn to the mix.

To make the dressing, whisk the vinegar and the mustard together and slowly add the olive oil (over a minute or so) and keep whisking until you get a creamy consistency. This dressing should last in the fridge for a week or 2 and I usually double it.